Caramel Cookie Bars

Adapted from Allrecipes

 Let's be honest, you can tell that I am often too impatient to eat the dessert to take a decent picture.  BUT I don't want to go without adding the dessert to this little blog either, so please overlook the mediocrity of this picture and just know that this dessert is a yummy and very ooey-gooey treat.  Best served a la mode!

Ingredients:

• ½ bag (7 oz) caramels
• ¼ cup milk
• 2 cups flour
• 2 cups oats
• 1 ½ cups packed brown sugar
• 1 tsp baking soda
• ½ tsp salt
• 1 egg
• 1 cup butter, softened
• 1 package (6 oz) chocolate chips

Directions:

• Heat oven to 350 degrees F.  Grease rectangular pan 13x9x2.
• Heat caramels and milk in 2 quart saucepan over low heat, stirring frequently, until smooth.
• Stir together flour, oats, brown sugar, baking soda, salt and egg in large bowl.  Stir in butter with fork until mixture is crumbling.  Press half of the crumby mixture in pan.
• Bake 10 minutes.  Sprinkle chocolate chips over baked layer.  Drizzle with caramel.  Sprinkle with remaining crumbly mixture.  Bake 20 to 25 minutes or until golden brown.      

Chicken Breasts with Balsamic Vinegar

Adapted from Allrecipes

This is an old favorite that I hadn't made in quite some time.  I had forgotten how easy and pleasing it was.  You know that satisfied feeling you get after eating something delicious but still healthy?  This is one of those recipes. 

Ingredients:

• 4 skinless, boneless chicken breasts
• Salt & pepper, to taste
• ¾ lb fresh mushrooms sliced
• ½ medium onion, sliced
• 2 Tbs all-purpose flour
• 2 Tbs olive oil
• 6 cloves garlic
• ¼ cup balsamic vinegar
• ¾ cup chicken broth
• 1 bay leaf
• ¼ tsp dried thyme
• Feta cheese, to taste

Directions:

• Rinse the mushrooms and pat dry.  Season the flour with salt and pepper and dredge the chicken breasts in the flour mixture.  Heat oil in skillet over medium-high heat and sauté until nicely brown on one side (approx. 3 minutes). 
• Add the garlic.  Turn the chicken breasts and scatter mushroom and onion slices over them.  Continue frying, shaking the skillet and stirring the veggies.  Cook approx. 3 minutes, then add the vinegar, broth, bay leaf, and thyme.  Cover tightly and simmer over medium-low heat for 10 minutes, turning occasionally.
• Transfer the chicken to a warm serving platter and cover with foil.  Continue simmering for approx. 7 minutes.  Pour sauce over chicken and sprinkle with feta cheese. 

Sweet 'n' Sour Sauce

  Adapted from Allrecipes...I believe.  {Again another recipe I've been making for a LONG time.}

I am moving to North Carolina soon and am making the effort to clear out my pantry, fridge and freezer of excess food.  I had a pair of ribs that needed to be eaten and as I contemplated how I could prepare them I realized I had all the ingredients I needed on hand to make sweet 'n' sour sauce.  Now usually I fry pork chunks {how sweet 'n' sour pork is traditionally served} when making this, but pork ribs seemed close enough!  I'm sure you could serve this sauce over chicken or over meatballs {Chalese's suggestion a few days before I made this...sounds yummy!} as well.  Serve with rice and some stir fry veggies!

Ingredients:

• ¼ cup pineapple juice
• ¾ cup sugar
• 1/3 cup vinegar
• ¼ cup soy sauce
• ¼ cup ketchup
• 2 Tbs cornstarch
• ½ can pineapple tidbits

Directions:

Mix all ingredients in pan over medium heat.  Stir occasionally until boiling.  Allow to boil for a few minutes until thickened to desired consistency.

Kung Pao Chicken

Adapted from ???  I've been making this for too long to remember!

This is probably my absolute favorite chinese food recipe that I make.  I love the touch of spiciness, all of the veggie options that you can add to the dish, and the peanuts for some extra crunch.  I'm actually quite surprised that I haven't already posted it on this blog!  Feel free to add or subtract some red pepper flakes to adjust the spice level to your preference!

Ingredients:

• 1 lb boneless chicken breasts, cut into 1” pieces
• 1 Tbs cornstarch
• 2 tsp sesame oil
• 3 Tbs green onions (chopped)
• 3 garlic cloves (minced)
• ½ tsp crushed red pepper flakes
• ½ tsp powdered ginger
• 2 Tbs rice wine vinegar
• 2 Tbs soy sauce
• 2 tsp sugar
• 1/3 cup dry roasted peanuts
• Vegetables (such as red bell pepper, water chestnuts, snap peas, green beans)

Directions:

• Combine chicken and cornstarch in a small bowl and toss to coat.  Heat oil in wok over medium heat, add chicken and stir fry 5-7 minutes or until no longer pink inside.  Remove chicken from wok.
• Add onions, garlic red pepper flakes, and powdered ginger to the wok and stir fry for 15 seconds.  Combine vinegar, soy sauce, and sugar, in a small bowl.  Mix well and add the sauce to the wok.
• Return chicken to the wok and coat with sauce.  Stir in peanuts.  Heat thoroughly.  Top with additional onions.  Serve with rice.

Graham Cracker S'mores Cookies

Adapted from Sweet Pea's Kitchen

I get daily emails from Sweet Pea's Kitchen of her newest recipes.  I actually get emails from multiple food/recipe blogs, but I think I look forward to this email the most.  Her recipes are often sweet, baked goods which I dream about making all the time, but my waistline can't afford it more than once every week or two.  The main problem is I just can't stop after one cookie/brownie/cupcake/etc...  If I could, then I would definitely bake more often, but instead I allow  myself to drool a bit each morning when I open Sweet Pea's email.  As soon as I opened this recipe from Miss Sweet Pea, I knew I HAD to make it.  And it really did turn out sensational.  I loved the hint of cinnamon in the cookie and would really consider just making the cookies by themselves if I didn't have the rest of the s'mores ingredients.  Anyway, this is delicious!  Give it a try!

Ingredients:

• 1 package graham crackers, broken into squares
• 2 ½ cups flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon cinnamon
• 11 tablespoons unsalted butter, softened
• 1 cup brown sugar, packed
• 1/2 cup granulated sugar
• 2 large eggs, room temperature
• 1 teaspoon vanilla
• 1 (12 ounce) bag semi sweet chocolate chips
• 1 cup mini marshmallows
• 2 – 3 regular sized Hershey’s bars, broken into pieces

Directions: 

• Preheat oven to 375 degrees F. Line two rimmed cookie sheets with parchment paper. Lay out graham crackers side by side on the pans as close as possible (they should be touching).
• In a medium bowl, whisk together the flour, baking soda, salt and cinnamon; set aside.
• In the bowl of a stand mixer fitted with the paddle attachment, cream butter with both sugars until light and fluffy, about 2-3 minutes. Beat in egg and vanilla.
• Reduce the mixer to low speed and add the flour mixture, mixing until combined.
• Fold in chips and marshmallows. Place tablespoons of dough on each graham cracker square. Press down slightly with fingertips.
• Bake for 5 minutes then remove from oven to press Hershey’s bar pieces on to the top.
• Return pans to the oven and bake for 5 to 7 more minutes or until dough is golden brown at the edges. Remove to a wire rack to cool.

Southern Pulled Pork on Soft Wheat Sandwich Rolls

Southern Pulled Pork adapted from Allrecipes and Soft Wheat Sandwiches from Tried & True Recipes from the Ladies of the Innsbrook Ward

I have always loved pulled pork sandwiches; it's one of my preferred BBQ dishes (otherwise I am not the hugest fan of BBQ...I never have understood the appeal of Famous Daves and other BBQ joints).   What really won me over was when we moved to Virginia we discovered that in the South, pulled pork is served with coleslaw on top.  Love it.  So, next time you have a pulled pork sandwich add some creamy coleslaw for some fantastic crunchy flavor. 

The soft wheat sandwich rolls are yummy.   My friend who contributed this recipe always makes really yummy bread recipes.  You can check out her food blog at ahintofhoney.blogspot.com.

Southern Pulled Pork:

Ingredients:

• 1 Tbs butter
• 2 lbs boneless pork roast
• 1 Tbs Cajun seasoning
• 1 medium onion, chopped
• 4 cloves garlic, crushed
• 3 cups water
• 1 Tbs liquid smoke flavoring                                                                                                      BBQ sauce:
• 1 cup bbq sauce
• ½ cup apple cider vinegar
• ½ cup ketchup
• 3 Tbs dark brown sugar
• 2 tsp smoked paprika
• 1 tsp chili powder
• 1 tsp Cajun seasoning

Directions:

• Cut the pork roast into large chunks.  Season generously with Cajun seasoning.  Melt butter in a large skillet over medium-high heat.  Add pork and brown on all sides.  Remove from skillet and transfer to a slow cooker.      
• Add onion and garlic to the skillet and cook for a few minutes until tender.  Stir in the water, scraping the bottom to include all of the browned pork bits from the bottom of the pan, then pour the whole mixture into the slow cooker with the pork.  Stir in the liquid smoke.
• Cover and cook on high for 6 hours.  Remove pieces of pork from the slow cooker and shred.  Return to slow cooker to keep warm.  Drain some of the water (about half).  Add bbq sauce mixture. 
• Serve on rolls and with coleslaw.

Soft Wheat Sandwich Rolls

Ingredients:

• 1 ¼ cups milk, warmed
• 2 tsp active dry yeast
• ¼ cup honey
• 1 egg, beaten
• 2 Tbs butter, softened
• 2 cups white whole wheat flour
• 1 ½ cups bread flour
• ½ tsp salt

Directions:

o       Warm milk to 100-110 F.  Add yeast and let proof for 10 minutes.

o       In a large bowl combine honey, egg, and butter.  Add yeast and milk mixture.  Stir in whole wheat flour, salt and 1 cup bread flour.  Continue adding bread four until dough pulls away from the side of the bowl.

o       Turn dough out onto a lightly floured surface.  Knead, continuing to add flour when necessary, until dough is smooth and no longer sticky.

o       Place in a lightly greased bowl and cover.  Let rise 1 hour or until doubled. 

      o       Deflate dough.  Form into 12 rolls.  Place on a lined baking sheet, cover, and let rise 1 hour or until doubled.

o       During the second rise, preheat oven to 350 F.  Bake for 10-15 minutes in preheated oven until lightly browned.  Brush tops with melted butter after removing from oven.  Let cool on a wire rack.

Makes 12 rolls.

Breakfast Pizza

Adapted from Smitten Kitchen and A Taste of Richmond: Recipes from the Ladies of the Innsbrook Ward

My friend Brittany made this for us once when a few of us went to stay at a cabin near Luray, VA. It was SO scrumptious. So, when my hubby asked me what I wanted for Mother's Day breakfast in bed I thought of this. It's simple to make, but so delicious. Since it is kind of a pain to prepare pizza dough in the morning he just used some frozen dough, thawed, and it was perfect. Serve with some hot sauce or marinara if desired!

Ingredients:

• Favorite recipe of pizza dough (see Recipe Index)
• 6 strips bacon
• ½ cup grated Parmesan cheese
• 1 cup grated Mozzarella
• 6 large eggs
• 1 large bunch of green onions, chopped
• Freshly ground black pepper, to taste
• Salt, to taste

Directions:

• Prepare pizza according to recipes directions.  Preheat oven to 425 degrees F.  Roll out pizza dough and place on pizza pan.  Cook for 10-12 minutes. 
• In the meantime, cook bacon in medium sized pan until crispy.  Cool on a paper-towel lined plate; roughly chop.
• Remove dough from oven and layer on the Mozzarella and Parmesan, bacon and green onions.  Crack the eggs over the top of the pizza and season with salt and pepper. 
• Bake the pizza for another 8-10 minutes.  For the last minute or so turn the broiler onto low to make sure the eggs cooked well on top.  Let cool for 2 minutes, slice and serve.      

Baked Artichokes

Adapted from Home Cooking the Costco Way

Dal gets to claim these artichokes cuz he made them as part of my Mother's Day meal. They turned out to be delicious! You can easily bake more than one artichoke at a time for larger crowds. Just increase the ingredients as needed.

Ingredients:

1 whole artichoke, rinsed and trimmed

2 tablespoons olive oil

1/2 teaspoon sea salt or kosher salt (or preferred dry seasoning)

2 fresh garlic cloves, quartered

2 squares aluminum foil

Preheat oven to 450 degrees. Spread artichoke petals open to season. Between the petals, drizzle olive oil, sprinkle salt and stuff garlic pieces. Tightly double wrap and seal the seasoned artichoke with foil. Place the foil-wrapped artichoke in the oven and bake for 1 hour and 15 minutes. Remove from the oven and let cool before unwrapping the artichoke.

Outrageous Peanut Butter Chocolate Chip Cookies

Adapted from Allrecipes

I love these PB chocolate chip cookies.  I love the combo of peanut butter and chocolate period, but these are especially good.  As a twist, I'll sometimes leave out the chocolate chips and frost with a yummy peanut butter frosting recipe that I have.  {I'll make sure to post it someday!}  Also, I think next time I might try adding some peanut butter chips in addition to the chocolate chips for an extra dose of PB!

Ingredients:

·         ½ cup butter

·         ½ cup sugar

·         ½ cup peanut butter

·         1/3 cup brown sugar

·         ½ tsp vanilla extract

·         1 egg

·         1 cup flour

·         1 tsp baking soda

·         ¼ tsp salt

·         ½ cup oats

·         1 cup chocolate chips

Directions:

Mix all ingredients one at a time.  Drop by the tablespoonfuls onto lightly greased cookie sheet.  Bake at 350 degrees F for 10-12 minutes.

Sweet & Tangy Salmon

Adapted from Allrecipes

This recipe has been in my file for a long time; I had completely forgotten about it and discovered it just recently.  I had been contemplating making my favorite salmon dish--- Firecracker Salmon {see recipe index}---but decided trying something new might be fun at the last minute.  Good choice!  The bit of cayenne pepper in this gave it a pleasant kick.  Both my husband and I are big fans of this recipe now!

Ingredients:

• 3 Tbs butter
• 1 cup brown sugar
• 4.5 Tbs lemon juice
• 1 ½ tsp dried dill weed
• ¾ tsp ground cayenne pepper
• Lemon pepper, to taste
• Salmon filets (1 lb.)

Directions:

• Preheat oven to 400 degrees F.
• Melt the butter in a saucepan over medium heat and mix in the brown sugar, lemon juice, dill and cayenne pepper.  Cook and stir until the brown sugar is dissolved.  Reduce heat and simmer until ready to brush onto the salmon.
• Season salmon with lemon pepper and place in the oven.  Brush frequently with the glaze.  Cook salmon for approximately 20 minutes or until easily flaked with a fork.  Reserve some of the glaze for serving. 

Crockpot Fajitas

Adapted from Tried & True Recipes from The Ladies of the Innsbrook Ward

Happy Cinco de Mayo!   {A few days ago.}  We didn't do too much to celebrate besides these mucho fantastico fajitas.  Sorry that the pic is of the semi-gross crockpot {since you can see all the burned on edges}, but the fajitas were a bit on the messy side and the pics were not so fabulous either.  Luckily they taste fabulous, so I hope you enjoy!

Ingredients:

• 1.5 lb boneless/skinless chicken breast
• 1 cup onions - cut in long thin strips
• 1 green pepper - cut in long thin strips
• 1 jalapeno pepper - chopped finely
• 1/2 bunch of cilantro - chopped
• 2 cloves of garlic - minced
• 1 tsp. chili powder
• 1 tsp. cumin
• 1 tsp. coriander
• 1/2 tsp. salt
• 1 can diced tomatoes (when doubled, use 1 can chopped and 1 can tomato sauce)

Directions:

1.       Add all ingredients to crock pot.  Cook on low for 8-10 hours or high for 4-5 hours.

2.       Just before serving shred chicken with a fork.  Serve in warm tortillas with your favorite toppings - sour cream, guacamole, shredded cheese, and salsa. YUM!

Serves 8 (but easily doubles, triples, or more)

Steak and Everything Sandwiches

Recipe Adapted from Amanda Baker

The name for this sandwich originated from a sandwich which had Roast Beef on it. Although Roast Beef is a delicious way to serve up this sandwich, there are many variations of it which we really enjoy. For instance, this time we had sliced turkey meat from the deli. Scrumptious.

Ingredients:

Sliced Deli Meat

Onions, sliced

Green Pepper, sliced

Mushrooms, sliced

Salt and Pepper to taste, if desired

Butter or Oil

Cream Cheese

Cheese

Hoagie Bun or Deli Roll

Directions:

Saute onions, pepper and mushrooms in butter or oil until tender. Season with salt and pepper if desired. Add deli meat and cook until heated through. Slice bun and place cheese on one side. Broil until cheese is melted and bun is toasted. Spread cream cheese on bun. Add vegetable and meat mixture to bun.

Layered Bean Dip

To celebrate Cinco de Mayo, we had some yummy Mexican food. For an appetizer we had some good 'ole layered bean dip! This of course has many variations, but this recipe is simple, quick, and delicious!

Ingredients:

1 can refried beans

Taco, Enchilada or Fajita Seasoning

1/2 cup salsa

sour cream

green onions, chopped

tomatoes, chopped

Cheddar Cheese, grated

sliced olives

Tortilla Chips

Directions:

Mix refried beans and seasoning to taste. Begin layering with this mixture. Spread salsa over the top of beans. Next layer sour cream. Top with green onions, tomatoes, Cheddar Cheese and sliced olives. Serve with tortilla chips.

Jalapeño peppers and guacamole are some additional layers that are great on this dish.

Lemon Bars

Adapted from Deuel Creek Ward Cookbook, Recipe Submitted by Shelly Ray

My husband and I both grew up loving lemon bars. We searched and searched for a recipe we liked just as much as the one's we'd eat when we were kids. We both think this one measures up quite nicely. I put in a lot of lemon juice, so if you don't like them quite as tart but prefer them a bit more sweet, you may wanna add just a titch less of it. Enjoy!

Ingredients:

6 Tbsp. butter

1/4 cup sugar

1/4 tsp. salt

1 cup flour

4 eggs

1 1/2 cups sugar

4 Tbsp. flour

10 Tbsp. lemon juice

1/2 tsp. baking powder

Powdered Sugar

Directions:

Set oven to 350 degrees. Grease 8X8X2 inch pan. Beat butter for 30 seconds; add 1/4 cup sugar and 1/4 teaspoon salt and beat until fluffy. Stir in 1 cup flour. Pat dough into bottom of pan. Bake at 350 degrees for 15 minutes.

While waiting, beat eggs and remaining sugar, flour, lemon juice, and baking powder. Beat five minutes or until thick. Pour over baked layer. Bake at 350 degrees for about 30 minutes or until center is set. Cool. Sprinkle powdered sugar over top. Cut into squares.

Spicy Cuban Mojo Chicken w/ Mango-Avocado Salsa

Adapted from  Allrecipes

When I saw that the price of mangos had finally fallen at my local grocery store I immediately bought one with the intent of making this dish.  I love mangos and avocados, but also the sauce on this is amazing!  I served the chicken with  rice and made sure to drizzle some extra sauce on the rice too!

Ingredients:

Marinade:

• 1 tsp cumin
• 3 cloves garlic, chopped
• 1 fresh red chile pepper, chopped
• ¼ tsp salt
• 2 Tbs olive oil
• 5 tsp orange juice
• 5 tsp lemon juice
• 2 (8 oz) boneless, skinless chicken breast halves

Sauce:

• 2 Tbs olive oil
• ½ cup orange juice
• 1 tsp lime zest
• 1 tsp honey
• 1 tsp soy sauce
• 2 Tbs butter

Salsa:

• ½ cup diced mango
• ½ cup diced avocado
• Chopped fresh cilantro and parsley, to taste

Directions:

• Place the cumin, garlic, chile pepper, salt, olive oil, orange juice and lemon juice into the bowl of a blender and grind to a coarse paste.  Toss the chicken twith the marinade, then place into refrigerator and allow to marinate for at least 2.5 hours.
• Preheat oven to 350 degrees F. Heat a skillet over medium-high heat.  Cook the chicken for 2-3 minutes on each side until browned.  Place into the oven and cook for approximately 8 minutes.  When the chicken is done, remove, cover with foil and allow to rest for 3-5 minutes.
• Whisk together the olive oil, orange juice, lime zest, honey and soy sauce in a skillet over medium-high heat.  Simmer until it has reduced to 1/3 of original volume and begins to thicken. (may need to add cornstarch to help thicken.)  Remove and whisk in butter until melted.
• To serve:  top chicken with mango, avocado, drizzle with sauce and garnish with cilantro and parsley.

Notes:  Try to grill rather than bake the chicken next time.